472 CHREOTECHNICS. 



than tea or coffee. Tea is made from the leaves of the tea plant of 

 China; and coffee from the seeds of the coffee tree of Arabia. They 

 are both stimulants, but coffee the most so ; and when taken hot and 

 strong, they often, in process of time, debilitate the digestive organ. 



3. The term Butlery, applies in a strict sense to the selection 

 and preservation of table liquors : but we shall here extend it to in- 

 clude also brief notices of their sources and preparation. By table 

 liquors, we mean those prepared by fermentation or distillation ; all 

 of them being produced from vegetable substances, containing sugar, 

 or starch, which is converted into sugar before fermenting. Of 

 these liquors, the simplest, and probably the least injurious, are cider, 

 made from the juice of the apple; perry, from the pear; and wine, 

 from must, which is the newly expressed juice of the grape. By 

 the alcoholic fermentation, the sugar previously existing in the juice, 

 is converted into alcohol and carbonic acid ; the latter escaping, if the 

 vessel be open, or being condensed, if the vessel be tight and strong, 

 but effervescing when the vessel is afterwards opened, as in the 

 case of Champagne, or bottled cider. If the alcoholic fermentation 

 be not checked, it results in the vinous fermentation ; by which the 

 alcohol is converted into vinegar. 



Me, or strong beer, and porter, are also fermented liquors, made 

 from malted barley ; first rendered sweet by the process of malting, 

 or causing the barley to germinate, and then speedily drying it, be- 

 fore it is fermented. Of the distilled liquors, whiskey is made from 

 rye ; rum, from molasses ; brandy, from wine ; and gin, from malt 

 liquors, flavored with juniper berries. The lighter wines, as Claret, 

 Hock, Burgundy, and Champagne, contain from 12 to 17 per cent, 

 of alcohol : the stronger wines, as Port, Sherry, Madeira, and Ma- 

 laga, contain from 20 to 25 per cent. ; and distilled liquors or ardent 

 spirits contain about 50 per cent, of the strongest alcohol. The red, 

 or dark wines, contain more tannin and extractive matter than the 

 white or pale wines ; and hence act less speedily upon the animal 

 system. But however tempting their appearance, the fact should not 

 be disguised, that all these liquors act as an unnatural stimulant ; and 

 although serviceable occasionally as medicines, their habitual use gra- 

 dually vitiates the blood, deranges the nervous functions, and causes 

 premature exhaustion and decay. 



CHAPTER IV. 



VESTITURE. 



UNDER the head of Vestiture, we include all those arts which re- 

 late immediately to the manufacture of cloth, and preparation of 

 clothing. The name is derived from the Latin, vestis, a garment, or 

 vestio, I clothe ; in reference to its most important application ; for 

 covering or clothing the human body. Clothing is made of various 

 materials ; and the selection is governed partly by their greater or 

 less power of conducting heat. Linen, being the best conductor, 



